Cheesy, Spinachy, Sundried Tomatoey Pasta Bake

Ingredients:
7 oz. whole wheat penne pasta
1 lb. ground beef
1/2 yellow onion, chopped
2 garl5ic cloves, chopped
2 1/2 cups frozen spinach (actually 2-3 handfuls)
5 oz. sundried tomatoes, chopped
2/3 can black olives, chopped
2-3 Tbsp. white wine vinegar (a few splashes)
30 oz. spaghetti sauce (I used 2/3 of a large jar of Tomato/Garlic/Onion Chunky Ragu)
1/4 block cream cheese
1/3 cup grated Parmesan cheese
4 string cheese, cut up (Yes, I said string cheese!)
1 cup mozzarella, shredded

Directions:
Heat oven to 450 degrees. Boil pasta according to package directions; drain. In a large skillet, brown ground beef with onions and garlic. Drain any extra grease from the meat and add spinach, sundried tomatoes, olives, white wine vinegar, spaghetti sauce, and cream cheese. Stir until cream cheese is melted. Add Parmesan, string cheese, and pasta; mix all together, and put into a medium baking dish. Cover with tin foil, and bake for 20 minutes. Uncover pasta and sprinkle shredded mozzarella over the top. Turn oven down to 375 degrees, and bake uncovered for 10-15 minutes or until bubbly and the cheese is melted.

Steak with Alfredo Sauce and Mushrooms

Ingredients:
Steak and seasoning of your choice
1/2 cup butter
1/2 cup cream or half & half
3/4 cup grated Parmesan cheese
salt and pepper
1/2 lb. sliced mushrooms
olive oil

Directions:
Season and grill steaks according to your preference. Heat butter and cream in a large skillet over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low and add Parmesan cheese and salt and pepper to taste. Remove from heat. Saute mushrooms quickly in olive oil. Serve steak topped with mushrooms and spoonfuls of alfredo sauce.

Zesty Chicken Enchiladas

Ingredients:
1 Tbsp. canola oil
1 lb. tomatillos, peeled and chopped
1 Vidalia onion, chopped
1 poblano pepper, seeded and chopped
2 cloves garlic, chopped
3/4 tsp. ground cumin
Kosher salt and black pepper
1 cup heavy cream
1 medium rotisserie chicken, meat shredded
1 14.5 oz. can diced tomatoes, drained
8 oz. Monterey Jack cheese, shredded
8 medium flour tortillas

Directions:
Heat oven to 400 degrees. Heat oil in a large skillet over medium high heat. Add tomatillos, onion, poblano pepper, garlic, cumin, and 1/2 tsp. salt. Cook, stirring occasionally, until vegetables are tender, about 10-12 minutes. Transfer to a food processor, add the cream, and puree.
In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, 1/2 cup of the tomatillo sauce, and 1/2 tsp. each of the salt and pepper.
Spread 1 cup of the remaining sauce in a 9 x 13 inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam side down.
Top with the remaining sauce and cheese. Bake until it begins to brown, 15-20 minutes.

Carnitas

Ingredients:
3 lb. boneless, fatty pork butt, cut into 2 inch pieces
1/4 cup vegetable oil
3 cups water
1/2 orange, cut into 4 pieces
1 medium vidalia onion, thinly sliced
8 garlic cloves, peeled
2 tsp. dried oregano
2 tsp. kosher salt
3 bay leaves
1 Tbsp. sweetened condensed milk
tortillas
fresh cilantro, washed and chopped
queso fresco
limes

Directions:
Put all ingredients except tortillas, cilantro, queso fresco and limes in a wide 6 to 7 quart heavy pot (don't worry if pork is not completely covered) and bring to a boil. Reduce heat to medium and simmer vigorously, stirring occasionally, until the pork is tender and the liquid has completely evaporated, about 1 1/2 hours. Discard the orange and bay leaves. Lower the heat and continue frying the pork in the fat left in the pan, stirring frequently, until golden brown, about 15 to 20 minutes. Serve on tortillas with cilantro, queso fresco, and a squeeze of lime juice.

Fajitas

Ingredients:

Slow Cooker Pulled Pork and Creamy Coleslaw

Slow Cooker Pulled Pork Ingredients:
4-5 lb. pork butt or shoulder roast
dry rub (see recipe below)
3/4 cup apple cider vinegar
2 Tbsp. brown sugar
1 bottle of your favorite barbecue sauce (we like Sweet Baby Ray's or Original Dinosaur BBQ)

Directions:
Rub pork with dry rub; let pork sit in the refrigerator for at least 2 hours or overnight. Place pork in slow cooker; mix together apple cider vinegar and brown sugar and pour over meat. Cook on low
for 10-12 hours or on high for 5-6 hours. Remove meat from the slow cooker; set aside juices. Shred meat and mix in barbecue sauce. Add juice as desired and return to slow cooker on warm until reheated. Serve on rolls topped with coleslaw.

Dry Rub ingredients:
1 1/2 Tbsp. black pepper
1 1/2 Tbsp. brown sugar
1 1/2 Tbsp. paprika
1 Tbsp. salt
1/2 tsp. cayenne pepper

Mix together; I use about half this recipe for the pulled pork.

Creamy Coleslaw Ingredients:
1/2 cup mayonnaise
1/4 cup sour cream
1 Tbsp. sugar
2 tsp. lemon juice
2 tsp. prepared yellow mustard
1/2 tsp. celery salt
1/4 tsp. black pepper
16 oz. coleslaw mix

Directions:
Stir together first seven ingredients in a large bowl. Add coleslaw mix and mix well. Chill.